Warning: This crunchy, garlicky, sweet-and-sour pickled cucumber salad is so addictive, you’ll be sneaking forkfuls straight from the jar! Perfect as a snack, sandwich topper, or side dish, it gets better with time and stays fresh for up to 2 months (if it lasts that long!).
Why You’ll Love This Recipe
✅ Crunchy & refreshing – Never soggy!
✅ Quick to make – Ready in 15 minutes + marinating time
✅ Versatile – Great on burgers, salads, or as a snack
✅ Long-lasting – Stays crisp for weeks in the fridge
Ingredients
(Makes 2 quarts)
Main Ingredients:
6-7 medium cucumbers (about 2 lbs), thinly sliced (English or Persian work best)
1 medium onion, thinly sliced
3 cloves garlic, minced
Pickling Brine:
1½ cups (360ml) white vinegar
1½ cups (360ml) water
¾ cup (150g) granulated sugar (adjust to taste)
1 tbsp kosher salt
1 tbsp mustard seeds
1 tsp celery seeds
½ tsp red pepper flakes (optional, for heat)
½ tsp black peppercorns
(Optional add-ins: 1 sliced bell pepper, fresh dill, or a splash of soy sauce for umami!)